KosherEye.com

My original plan when I began developing this recipe was to create a new twist on the smoked salmoncream cheesedill combo. But when I tasted my ingredients, I couldnt bear to abandon the classic; its so delicious! Instead, Ive added a little mascarpone to the mix, and Ive created some new variations on the theme.

Put the salmon, cream cheese, and mascarpone in a small, shallow bowl and mash them together with a fork until just combined. Add the lemon zest, lemon juice, and dill and season well with salt and cayenne. Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely.

Lay a crêpe presentation-side down on a clean work surface and gently spread with one-quarter of the filling, taking care not to rip the crêpe as you spread. Neatly roll the crêpe into a tight cylinder, and then transfer it to a large plate. Repeat with the remaining crêpes and filling.

Wrap the plate of crêpes in plastic and refrigerate until the filling is firm, at least 30 minutes or up 8 hours.

When ready to serve, cut each crêpe crosswise on the bias into bite-sized pieces, so that one side of each piece is flat and the other side is angled. Arrange the crêpes on a serving tray or platter so theyre standing on the flat side, with the angled side pointing up, and garnish each piece with a small sprig of dill. Serve chilled.